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Monday, May 1, 2017

Carrot Cake--Photo Redo

This week, for book club, we discussed The Girl Who Drank the Moon. I was planning to make homemade moon cakes as the treat. I googled them. I pinned them. But then I just didn't want to make them. I wanted to make homemade carrot cake instead. I wanted to bad. And so I did.

And then I realized that the pictures on this blog were from six years ago and that seemed very wrong, since I could barely take a picture at all back then. So today I present you with the best carrot cake. And some new pictures to go with it.

Heat oven to 325. Grease three 9-inch pans and put wax paper on the bottoms, then grease again.

Mix oil and sugar. Mix in eggs and vanilla.

Sift flour, cinnamon, baking soda, and salt. Mix it into the creamed mixture. Add the carrots, a bit at a time so as to avoid getting a huge clump of them somewhere (your kids will never go for that).

Pour batter evenly into the cake pans. The batter will be shallow. I suppose you could probably get it into two pans (though I can't 100% guarantee that), but I like to have the extra frosting. I guess I'm a bit of a frosting lush. Don't tell, okay.

Bake for 22-25 minutes or until a fork comes out clean. Let cool for 10 minutes in the pans and then turn out on a rack (or some parchment paper or waxed paper on your counter top if you don't have a rack). Let cool completely and then frost. Cream Cheese Frostingfrom The New Best Recipe Cookbook (with an orange cream cheese adaptation from me)enough for 3 layersPrep time: 10 minutesCost: 3.10(cream cheese: 2.20, sugar: .40, butter: .70)